GABY DALKIN
Loaded Steak Salad Bowl
Prep Time
2
Hours
cook time
30
minutes
Total
2.5
Hours
Serves
4
Difficulty
M
Ingredients
For the Steak
flank steak
olive oil
red wine vinegar
garlic
flat leaf parsley
fresh oregano
red pepper flakes
cracked black pepper
1lb
¼ cup
½ Cup
2 cloves finely chopped
3 TBSP chopped
2 tbsp
1 tsp
¼ tsp
For the Salad Bowl
Shredded Romaine
Cherry Tomatoes
Avocados
Scallions
corn on the cob
4 cups
1 Cup
2, cut into chunks
3 sliced
2 grilled, sliced off into
sheets
Cilantro Lime Yogurt Dressing
Cilantro
Packed Basil
Jalapeno
garlic
Fresh Lime Juice
Stonyfield organic
greek yogurt
Kosher Salt &
Black pepper
Olive Oil
1 Bunch
1 cup
1 Cup
3 cloves
3 TBSP
1/2 CUP
To Taste
6 tbsp
Directions
For the Steak
- Combine the ingredients for the flank steak marinade.
- Add the steak and let it marinate for 2 hours.
- Heat a grill to medium high heat.
- Remove the steak from the marinade and generously season with salt and pepper.
- Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss cross grill marks.
- Cook until medium, depending on your preference, and then remove to a cutting board and let the steak rest for 10 minutes.
- Slice the flank steak against the grain and use for the salad.
For the Cilantro Lime Yogurt Dressing
- Combine ingredients in a blender and adjust salt and pepper as needed. Refrigerate until ready to use.
For the Bowl
- Arrange everything in equal amounts in 4 bowls and serve with the dressing drizzled on top.
